Bioactive compounds in pomace olive oil modulate the inflammatory response elicited by postprandial triglyceride-rich lipoproteins in BV-2 cells.

Modulation of microglial response could be a target to reduce neuroinflammation associated with Alzheimer's disease. In this study, we propose that lipophilic bioactive molecules present in pomace olive oil (POO), transported in triglyceride-rich lipoproteins (TRLs), are able to modulate microglial high-oleic sunflower oil (HOSO, points) or pomace olive oil (POO, stripes). In order to prove this hypothesis, a randomized crossover postprandial trial was performed in 18 healthy young women.

From Low-Quality Olive Oils to Valuable Bioactive Compounds: Obtaining Oleacein and Oleocanthal from Olive Oils Intended for Refining.

The aim of this work was to recover phenolic compounds such as oleacein and oleocanthal from low commercial value olive oils destined for refining [lampante olive oil (LOO)]. For this, the ability of three extraction systems of phenols from oils was evaluated. A new quick and simple extraction method (NM) for obtaining phenols was developed, consisting of the acidified mixture MeOH/HO (50:50) (v/v) 0.

Phenolic compounds from virgin olive oil obtained by natural deep eutectic solvent (NADES): effect of the extraction and recovery conditions.

Environmentally friendly natural deep eutectic solvents (NADES) have been shown to efficiently extract a wide range of phenolic compounds from virgin olive oil (VOO). The objective of this work was to optimize the yield of olive oil phenols extracted by NADES based on xylitol/choline choride (Xyl/ChCl). Different extraction and recovery conditions were investigated, including the effect of different extraction operating parameters (temperature, time, VOO:NADES ratio) and subsequent recovery conditions (XAD resin height, wash-water and eluent volume and pH).

Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi ( L. and L.) Edible Oils.

Sacha inchi ( L. and L.) edible oils were microencapsulated and the lipid fraction of the microparticles was characterized.

Potential Protective Effect of Oleanolic Acid on the Components of Metabolic Syndrome: A Systematic Review.

The high prevalence of obesity is a serious public health problem in today's world. Both obesity and insulin resistance favor the development of metabolic syndrome (MetS), which is associated with a number of pathologies, especially type 2 diabetes mellitus, and cardiovascular diseases. This serious problem highlights the need to search for new natural compounds to be employed in therapeutic and preventive strategies, such as oleanolic acid (OA).

A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction.

The characteristic volatile profile of the Spanish Vinagre de Jerez (VJ), Vinagre de Condado de Huelva (VC) and Vinagre de Montilla-Moriles (VMM) protected designation of origin (PDO) wine vinegars has been studied and compared for the first time by headspace stir bar sorptive extraction-gas chromatography-mass spectrometry (HSSE-GC-MS). The possible markers of each category and PDO were assessed. Acetates were the majority group in all vinegars, while ketones, C-norisoprenoids and volatile phenols showed significant differences between the three PDOs.

The overlaying oil type influences in vitro embryo production: differences in composition and compound transfer into incubation medium between oils.

The oil overlay micro-drop system is widely used for cultures of mammalian gametes and embryos. We evaluated hereby the effects of two unaltered commercial oils- Sigma mineral oil (S-MO) and Nidoil paraffin oil (N-PO)-on in vitro embryo production (IVP) outcomes using a pig model. The results showed that while either oil apparently did not affect oocyte maturation and fertilization rates, S-MO negatively affected embryo cleavage rates, blastocyst formation rates, and, consequently, total blastocyst efficiency of the system.

New by-products rich in bioactive substances from the olive oil mill processing.

Background: Olive oil extraction generates a large amount of residue consisting mainly of the pomace and leaves when using a two-phase centrifugation system. The aim of this study was to assess the content of phenolic and triterpene compounds in the by-products produced in Spanish olive oil mills.

Results: Olive pomace had concentrations of phenolic and triterpene substances lower than 2 and 3 g kg , respectively.

Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics.

This work assesses the potential of multidimensional fluorescence spectroscopy combined with chemometrics for characterization and authentication of Spanish Protected Designation of Origin (PDO) wine vinegars. Seventy-nine vinegars of different categories (aged and sweet) belonging to the Spanish PDOs "Vinagre de Jerez", "Vinagre de Montilla-Moriles" and "Vinagre de Condado de Huelva", were analyzed by excitation-emission fluorescence spectroscopy. A visual assessment of fluorescence landscapes pointed out different trends with vinegar categories.

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.

Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount importance in olive breeding programs. We have assessed the volatile fraction by headspace-solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID) and the deduced aroma properties of VOO from a core set of olive cultivars (Core-36) which possesses most of the genetic diversity found in the World Olive Germplasm Collection (IFAPA Alameda del Obispo) located in Cordoba, Spain.

Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit.

Background: Olive leaves and fruit possess bioactive substances such as phenolic compounds and triterpenic acids that can be obtained from olive by-products generated during olive oil extraction. The aim of the present study was the characterization and quantification of these compounds in Picual and Arbequina cultivars from different locations and throughout two seasons in both olive leaves and fruit.

Results: The major phenolic compound identified in the leaves was oleuropein, and the total content of phenolic compounds in this material reached 70 g kg fresh weight.

Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety.

Background: Olives of the Gordal variety processed according to the Spanish style sometimes develop an alteration in color known as green staining (GS), due to the formation of harmless copper-chlorophyll complexes, which makes the product less valuable. The aim of this study was to investigate methods to minimize the impact that this alteration has for the table olive industry.

Results: Calcium chloride, sorbic, benzoic and ascorbic acids and SO2 did not inhibit the development of the alteration in olives packed under their own fermentation brine or new fresh brine.

Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data.

The need to explain virgin olive oil (VOO) aroma descriptors by means of volatiles has raised interest in applying analytical techniques for trapping and quantitating volatiles. Static headspace sampling with solid phase microextraction (SPME) as trapping material is one of the most applied solutions for analyzing volatiles. The use of an internal standard and the determination of the response factors of the main volatiles seem to guarantee the correct determination of volatile concentrations in VOOs by SPME-GC/FID.

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars.

Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.).